little LADIES WHO LUNCH

Baked whole wheat penne pasta with local cheeses (ricotta by Salvatore Brooklyn; fresh mozzarella by Russo’s) and organic baby spinach in a tomato sauce surrounded by butternut squash puree; haricot verts; Bing cherries; half a peach (our first of the season!) garnished with organic strawberries

The sun is back after a couple of days of heavy rains.  The peaches and cherries are back after along haul without them, too.  I think today is going to be a great day! 

Nitrate and antibiotic-free humanely raised shredded ham slices; grilled asparagus; Gruyere cheese; organic Granny Smith apples; Persian cucumbers and organic mini sweet tomatoes; mini farmhouse cheddar roll from a local bakery as a special treat; organic strawberries

With just one month left of school, it’s no wonder I feel like I’ve hit a wall when it comes to making creative bento boxes.  It happens from time to time, and luckily the feeling is always short-lived. 

Usually the solution is simple, and proved to be a success in this case as well:  take a standard lunch item (in the case a ham and cheese sandwich) and change it up a bit by either deconstructing it or adding additional ingredients just to disguise the “same old, same old” as a fresh idea.  

The kids gave an excited stamp of approval when they saw it, though they did warn me ahead of the time that the asparagus will likely be coming home untouched.

That’s OK.  It’s only a matter of time before they like asparagus, too.  I’ve been at this long enough now to know the drill.  *evil laughter*

Chunks of leftover fresh wild-caught local flounder (breaded and baked), shredded organic raw baby spinach and diced organic tomatoes with a squeeze of lime in a whole wheat tortilla; red seedless grapes, farro salad (recipe forthcoming) and anjou pear balls. 

Today is the day for all leftovers to move out of the fridge to make room for a Fresh Direct delivery.  The kids and husband seemed pleased with their bentos, so… win!

Roasted humanely-raised chicken drumsticks with herbs over a bed of raw spinach; organic strawberries; Asian pear “fries”; Minneola tangelo slices; cornbread as a special treat

It’s a rainy, cool day today in Brooklyn.  I wanted to send the kids to school with a little warmth and sunshine from home. 

Grilled humanely raised, nitrate/antibiotic free sausage with organic red and yellow peppers and sweet Vidalia onions; organic baby spinach with organic strawberry slices; Ojai Pixie seedless tangerine, whole grain baguette slices and pistachios.

If you’re like us, you’re probably looking to eat a little lighter post-Easter, while simultaneously looking for ways to use up those Easter eggs.

Our featured bento contains crudites (organic carrots, red and yellow peppers, celery), hummus, organic red seedless grapes and hard-boiled pastured eggs.  A mini whole wheat pita bread was wrapped separately to prevent sogginess.

This is my stepson’s version of a Happy Meal. :0)  Said stepson wanted me to make it very clear that he is not a Little Lady, by the way. 

Today’s bento features grass-fed beef, sauteed green beans with garlic, kiwi and organic strawberry slices, dragon fruit (sort of tastes like a cross between a kiwi and a pear) and a wee bit of low-sugar, organic ketchup.

Today’s bento today features an organic red leaf lettuce wrap stuffed with humanely-raised meats (chicken and nitrate-free bacon), organic grape tomatoes and avocado.  The sides are pomegranate seeds, Sumo orange slices (read about them here at The Jolly Tomato), organic raw red pepper and a fruit kebab of organic strawberries and fresh pineapple.

In addition to one meatless day per week, the Little Ladies and other members of our household have agreed to a formal grain-free day.  I can just see my grain-free friend Crystal rolling her eyes right now.  But Crystal — we have to start somewhere!  Once we establish that grain-free eating can be delicious and fun and relatively hassle-free, we will have the option to expand.

Here goes!  I’m looking forward to it.